Coffee is Papua New Guinea's second largest agricultural export, primarily cultivated in the highlands across 210,000 acres. Most of the coffee is produced by small farmers who grow it alongside other crops, and it is mainly certified as 'organic coffee.'

The coffees from Papua New Guinea are celebrated for their intriguing acidity and diversity. Additionally, the island is renowned for its remarkable mountainous landscape and the rich cultural variety of its thousands of indigenous groups.

Changes in infrastructure over the years have led to a decline in centralised coffee plantations in Papua New Guinea. Today, many plantations consist of small "coffee gardens," which may have as few as 20 plants interspersed with subsistence crops. With the introduction of new processing techniques, the quality and consistency of these already exceptional coffees continue to improve.

According to a new national grading system, an A grade signifies that the coffee is uniform, clean, “reasonably balanced,” and possesses a “pronounced body and acidity,” alongside a rich and distinctive fragrance and aroma. An X grade indicates that the largest and smallest beans were excluded from the sample for improved uniformity.

With the enhanced implementation of modern processing methods, the remarkable quality of these coffees is on the rise. Kenta is the A grade coffee offered by NGHCE, grown at an altitude of 1,600 meters in the Eastern Highlands of Papua New Guinea, near the town of Goroka. The coffee cherries are handpicked by the entire clan, pulped on the same day, and fermented in cement vats for 36 hours. After fermentation, the coffee is washed with fresh mountain stream water from the nearby Tua River and sun-dried to achieve a lovely even bluish hue, a process that can take 7 to 12 days. The processing workforce also comes from nearby villages, ranging from 20 to 60 people during peak season (excluding the clan members who pick the cherries). Approximately 10,000 to 12,000 people in the community depend on coffee exports.

This remarkable coffee is sourced from smallholder farms in Kenta, Goroka, located in the Eastern Highlands of Papua New Guinea. Grown at an altitude of 1,600 meters, this A/X grade coffee is a blend of Typica, Arusha, and Bourbon varietals. The washed process results in a delightful soft citric acidity, a delicate body, and high sweetness, with tasting notes of brown sugar and red berries. With an impressive cup score of 83.75, this Papua New Guinea A/X Kenta is sure to delight any coffee enthusiast.